February 18, 2010

Mysore Bonda

Deep fried Flour and yogurt dumplings.


All purpose flour / Maida - 2 cups
Rice flour – ½ cup
Sooji – ¼ cup
Thick Yogurt – ¾ cup (beat well to make a thick butter by adding some water) or thick butter milk – 1 ½ cup
Ginger - Green chilli paste – 1 tsp or to taste
(Optional, you can use finely chopped green chilli and ginger or even ginger is optional)
Cumin seeds – ¼ tsp (optional)
Chopped Coconut pieces - 1 tbsp (optional)
Salt – to taste
Cooking Soda – ¼ tsp
Coriander leaves – chopped (Optional)
Oil – as required


Take a big bowl, sieve both the flours, add sooji, salt mix well, and then add green chilli paste and mix well.

Now add buttermilk, mix well without any lumps, add chopped coriander leaves and set side for 4-6 hours.

Heat oil in a kadai, add big pinch or ¼ tsp of cooking soda to the batter, adjust salt, add cumin seeds, mix well and drop little by little batter dumplings in the hot oil.

Cook till they turn golden brown on medium heat and drain the excess oil.

Serve hot with your choice of chutney.

Magai chutney or bell pepper or ginger or coconut chutney goes very well with these Mysore Bondas.


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